Braised Beancurd

serves 5

350gm (2 pieces) soft beancurd - cut into 12 pieces (square)
100gm prawns - remove shell and head
60gm (3 tbsp) canned peas
50gm (1/2) carrot - cut into small pieces
10gm (2pips) garlic - sliced
1 tbsp vegetable oil
1 tsp pepper
2 tsp cornflour mixed with 4 tbsp water
salt to taste
500ml water

1. Heat oil and fry garlic till golden brown.
2. Add in prawns and stir fry for a while.
3. Add in water , carrot and allow to simmer until half cooked.
4. Add in peas, beancurd, salt and cornflour mixture. Stir.
5. To serve, sprinkle with pepper and garnish with spring onion and coriander leaves.
6. Serve hot with rice.

Spiced Date & Walnut Loaf

110g margarine
110g dates - chopped into small pieces
50g walnuts - chopped finely
200g brown sugar
175ml milk
2 eggs
225g flour
1 tsp mixed spice
2 tsp ground ginger
1 tsp soda bicarbonate
12cm x 30cm loaf tin

1. Preheat oven to 150 degrees celcius.
2. Place margarine, brown sugar and milk in a large pan and melt them together over gentle heat. Remove from heat and cool for a few minutes.
3. Beat eggs and add to syrup mixture. Sift flour, spices, ground ginger and soda bicarbonate into a bowl and gradually whisk the syrup mixture into the dry ingredients, little by little, until it becomes a smooth batter.
4. Then lightly fold in the walnuts and about 2/3 of the dates.
5. Pour the batter into loaf tin.
6. Now, lightly drop the rest of the dates on top, pushing them gently in with a skewer to give better distribution. Place cake in the centre of the oven and bake for 1 1/2 hours to 1 hour 50 minutes, to get a very rounded, slightly cracked top.
7. Cool in the tin for 1/2 hour before turning out.

Marshmallow Choc Walnut Fudge

serves 4-6
Ingredients:
250 gm dark cooking chocolate - chopped into small chunks
50 gm butter
250 gm condensed milk
250 gm walnuts - chopped
100 gm mini marshmallows
A pinch of ground cinnamon - optional

Combine chocolate, butter, condensed milk, walnuts and ground cinnamon in a microwave-proof bowl.
Microwave at high power for 2 minutes. Stir to mix well.
Line and grease an 18cm square baking tin.
Sprinkle mini marshmallows over tin.
Pour chocolate mixture into baking tin and allow to cool for 5 minutes.
Leave in fridge to harden.
Once fudge is set, cut into cubes and serve.

Coleslaw with Yoghurt Dressing

serves 2-3
Ingredients:
* 500gm cabbage - shredded
* 1 medium sized carrot - shredded


Dressing:
* 3/4 cup plain yoghurt
* 4 tbsp mayonaisse
* 1 tbsp cider vinegar
* 1 tbsp sugar
* 1 tsp Dijon or normal mustard
* Black pepper - to taste


Combine shredded cabbage and carrot in a big bowl.
In another bowl, combine dressing ingredients and whisk till smooth.
Toss cabbage and carrot with the dressing.
Set aside for 1 to 2 hours in the fridge.
Serve chilled with a sprinkling of black pepper.